Fragrant Millet Pilaf

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Fragrant Millet Pilaf

Saffron, orange rind and coriander seed make plain millet

plain no more!

 

Prep Time: approx. 15 Minutes.

Cook Time: approx. 1 Hour 5 Minutes.

Ready in: approx. 1 Hour 20 Minutes.

 

Makes 4 servings.

 

1 tablespoon olive oil

1 cup minced onion

1 cup millet

1 teaspoon ground coriander seed

1/4 teaspoon ground cinnamon

1 pinch saffron threads

1 teaspoon salt

ground black pepper to taste

2 3/4 cups water

8 ounces firm tofu

2/3 cup white wine

1/3 cup minced shallots

2 cloves garlic, minced

1 1/3 cups frozen corn kernels

1 teaspoon grated orange zest

1 1/2 cups chopped tomatoes

 

 

Directions

1 In a heavy saucepan, heat the olive oil over medium

heat. Add the onion and saute for 5 minutes, stirring frequently.

2 Mix the millet, coriander and cinnamon into the

saucepan; saute for another minute or two, stirring constantly.

Stir in the saffron threads, salt, pepper, and water. Bring

the mixture to a boil over high heat, then cover the pan,

and simmer for 30 minutes.

3 While the millet simmers, prepare the tofu: Cut the

tofu into small cubes about the size of peas. Place the

tofu in a saucepan, and cover it with the white wine. Add

the shallots and the garlic. Place the pan over

medium-high heat until the wine comes to a simmer, then turn the

heat to low. Simmer the tofu for 10 minutes or until the

wine is reduced by half.

4 When the millet has simmered for 30 minutes, add it and

it's cooking liquid to the tofu. Mix in the corn and the

orange rind. Stir well, then cover the pan and continue

cooking for 5 minutes.

5 Stir the tomatoes into the millet. Season with salt and

pepper, then spoon the millet pilaf onto plates. Garnish with

the chopped green onions and serve.